Vol. 10, Issue 4 (2021)

Author(s):
Vani G, Sivamma P and Sunil Kumar

Abstract:
Mango (Mangifera indica L.) is the most important fruit of India. Processing of mango generates its peel and seed as waste, which is approximately 40-50% of the total fruit weight. Present study was undertaken to study nutritional properties of mango pulp, peel and seed kernel. Mangoes of Chaunsa variety were procured from local market. The weight ratios of mango pulp, peel and seed kernel were measured. Properties such as weight, TSS, pH, titratable acidity and ascorbic acid were estimated for mango pulp. Nutritional properties of such as moisture content, ash content, crude protein, total phenolic compound, tannins, total soluble protein were determined for mango peel and seed kernel. The average weight percentage of pulp is higher as compared to seed kernel and peel which is 61.3%, 10.1% & 14.83%, respectively. The average TSS, pH, titratable acidity and ascorbic acid for pulp were 12.96 °brix, 5.71, 0.204% and 171 mg/100 g, respectively. The moisture content of dried mango peel and kernel was 8.6% and 12.7%, respectively and minerals present in the mango peel and seed kernel was 3.8% and 2.4%, respectively. The crude protein content for peel and seed kernel was 4.85% and 6.25% & total phenols present in peel and seed samples was 7.82 (mg/g) and 1.7 (mg/g), respectively. Tannins present in peel and seed samples was 7.37 mg/g and 4.876 mg/g, respectively.